Product code: 2154 slab of suckling pig confit
Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first).
Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated sugar, and caramelizing with a blowtorch or in a wood-burning stove.
Heat 1 L of Lagavulin on medium with 15 g of sugar. Leave half.
- 100 g pumpkin juice
- 100 g water
- 125 g olive oil